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Method for preparing vermicelli convenient food and vermicelli convenient food

A technology of instant food and vermicelli, applied in the field of food processing, which can solve the problems of high requirements for refrigeration equipment, long processing time, and increased costs, and achieve the effects of shortened rehydration time, simple method, and good taste

Active Publication Date: 2007-12-12
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] It can be seen from the above that the freezing and aging process commonly used in this field has too low temperature and long processing time, resulting in excessive energy consumption and high requirements for refrigeration equipment; the cost of

Method used

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  • Method for preparing vermicelli convenient food and vermicelli convenient food
  • Method for preparing vermicelli convenient food and vermicelli convenient food
  • Method for preparing vermicelli convenient food and vermicelli convenient food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment one: the inventive method prepares vermicelli class instant food

[0022] 1. Ingredients

[0023] Prepare raw material sweet potato starch (accounting for 70 parts by weight), potato starch (accounting for 20 parts by weight), cornstarch (accounting for 10 parts by weight) and prepare 100kg instant vermicelli according to the following steps.

[0024] 2. Mixing

[0025] First inject 10% of the total water consumption into the mixing tank, then start the stirring device, add raw materials and water at a uniform speed, so that the concentration of the slurry is 23°Be.

[0026] 3. Coating and sizing

[0027] Spread the slurry on the conveying device, according to the width of the conveyor belt, the width of the slurry is 1000mm.±50mm, and the thickness is 1.0±0.2mm.

[0028] 4. Steaming pulp

[0029] Steam pulp at 94°C for 3.5 minutes.

[0030] 5. Pre-cooling

[0031] Pre-cool at room temperature.

[0032] 6. Freezing

[0033] The freezing temperature wa...

Embodiment 2

[0038] Embodiment two: the preparation of vermicelli class instant food of the present invention

[0039] 1. Ingredients

[0040] Prepare raw material sweet potato starch (accounting for 60 parts by weight), potato starch (accounting for 25 parts by weight), cornstarch (accounting for 15 parts by weight) and prepare 100kg instant vermicelli according to the following steps.

[0041] 2. Mixing

[0042] Fill the mixing tank with tap water accounting for 10% of the total water consumption, then start the stirring device, add raw materials and water at a uniform speed, so that the concentration of the slurry is 24°Be

[0043] 3. Coating and sizing

[0044] Spread the slurry on the conveying device, according to the width of the conveyor belt, the width of the slurry is 1000mm.±50mm, and the thickness is 1.0±0.2mm.

[0045] 4. Steaming pulp

[0046] Steam pulp at 96°C for 2.8 minutes.

[0047] 5, 5, pre-cooling

[0048] Pre-cooling at room temperature, the temperature is: 23°...

Embodiment 3

[0055] Embodiment three: the preparation of vermicelli class instant food of the present invention

[0056] 1. Ingredients

[0057] Prepare raw material sweet potato starch (accounting for 80 parts by weight), potato starch (accounting for 15 parts by weight), cornstarch (accounting for 5 parts by weight) and prepare 100kg instant vermicelli according to the following steps.

[0058] 2. Mixing

[0059] First inject 10% of the total water consumption into the mixing tank, then start the stirring device, add raw materials and water at a uniform speed, so that the concentration of the slurry is 23°Be

[0060] 3. Coating and sizing

[0061] Spread the slurry on the conveying device, according to the width of the conveyor belt, the width of the slurry is 1000mm.±50mm, and the thickness is 1.0±0.2mm.

[0062] 4. Steaming pulp

[0063] Steam pulp at 100°C for 3 minutes.

[0064] 5. Pre-cooling

[0065] Pre-cool at room temperature.

[0066] 6. Freezing

[0067] The freezing t...

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Abstract

The invention belongs to food processing field and mainly provides a preparation method of vermicelli instant food. The method comprises preparing raw material, pulp mixing, spreading, and steaming to give sheet jelly, forecooling at room temperature, freezing at -8--1deg.C for 1.5-2h, cutting, and drying to give final product. The inventive method has simple operation, high efficiency, no requirement of gelatinizing, defreezing and additive, reduced production period and energy consumption, and reduced cost. The inventive vermicelli instant food has the advantages of good appearance, high diaphaneity, good taste and mouthfeel, no additive, and high safety.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing vermicelli instant food. Background technique [0002] Traditional vermicelli processing basically adopts the production process of extrusion molding and natural aging. The production of vermicelli using this process is different due to changes in temperature and seasons, and the process parameters need to be adjusted. Among them, the natural aging time is relatively long, generally more than 24 hours. Studies have shown that during the aging process of starch, the gelatinized starch molecules slow down due to molecular motion when the temperature decreases. At this time, the branches of amylose molecules and amylopectin molecules tend to be arranged in parallel, close to each other, and form hydrogen bonds with each other. Combine and recombine the mixed crystallite bundle. [0003] At present, it is believed that the freezing and aging process...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L3/36A23L7/10
Inventor 陈朝晖
Owner 四川白家阿宽食品产业股份有限公司
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